Savoy cabbage and white bean soup

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Savoy cabbage and white bean soup

 

 

Lucas Hollweg

 

This is one of those thick, meal-in-a-bowl-type soups that winter is made

for. You could use curly kale or cavolo nero instead - leaves only. Reckon

on about 250g kale to give you 150g leaves.

 

Serves 2-3

 

2 tbsp olive oil

1 medium onion, finely chopped

2 sticks of celery, finely chopped

3 plump cloves of garlic, roughly chopped

2 small sprigs of fresh rosemary

1 bay leaf

400g tin of cannellini or other white beans, drained and rinsed

1 litre vegetable stock

Freshly ground sea salt and black pepper

150g savoy cabbage leaves, roughly sliced

Extra-virgin olive oil, for sprinkling

Parmesan cheese or grana padano

 

Heat the oil and add the onion, celery and garlic and sweat until soft. Add

one sprig of rosemary and the bay leaf, then the drained beans and vegetable

stock. Stir well, then bring to the boil. Turn down the heat and simmer for

25 minutes.

 

Hoick out the bay leaf, season the soup and lightly mash with a potato

masher or fork, so that about half the beans are reduced to mush and half

remain whole.

 

Add the cabbage, stir well, then return to the boil and cook for a further

6-7 minutes until the leaves are soft. Strip the leaves from the remaining

sprig of rosemary. Chop as finely as you can and stir into the soup.

 

Check the seasoning, then ladle into bowls, adding a splash of olive oil and

a generous grating of cheese before serving.